Abstract: In the present study, the fermentation conditions of mulberry wine using fresh mulberry as raw material were optimized by orthogonal experiment on the basis of single factor tests. Results showed that the optimum fermentation parameters of mulberry wine were determined as follows: initial sugar degree of 180 g/L, KD yeast inoculation amounts of 5%, SO2 concentration of 40 mg/L, and fermentation temperature of 25 ℃. The alcohol content in mulberry wine was 12.09% ±0.16%, and sensory score was 81.7 ±1.24 under these conditions. The prepared mulberry wine showed transparent color with unique taste of mulberry. Besides, 11 kinds of aromatic substances with relative contents exceeding 1% were detected by gas chromatography-mass spectrometer.